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Season chicken with salt. Heat oil in a large Dutch oven or wide pot over medium-high. Cook chicken, skin side down, until skin is golden brown and very crisp, 10–12 minutes. Transfer chicken skin side up to a plate.
Add mushrooms, shallots, cinnamon, ginger, chile, garlic, and star anise to pot. Cook, stirring occasionally, until shallots and garlic are lightly browned, about 4 minutes. Add broth, vinegar, raisins, soy sauce, and brown sugar and stir to dissolve sugar. Nestle chicken legs skin side up back into pot. Bring to a simmer and cook, lowering heat as needed to maintain a gentle simmer, until chicken is very tender (knee joints should flex easily), 60–75 minutes.
Heat broiler. Transfer chicken to a foil-lined rimmed baking sheet. Increase heat to medium-high and reduce braising liquid until thick enough to lightly coat a spoon, about 5 minutes. Season with salt, if needed.
Broil chicken legs just until skin is crisp again, 30–60 seconds. Transfer chicken to a serving platter and spoon braising liquid around it, topping with shallots and aromatic spices. Serve topped with chives.